Inspired by the Stonewall–Fredericksburg community and the Vogel Family

When hunting season rolls around in the Texas Hill Country, kitchens start to fill with the smell of something special simmering on the stove. After a successful morning in the deer blind, nothing warms you up faster than a steaming bowl of homemade venison chili.

This recipe — shared by the Vogel Family and loved by the Stonewall–Fredericksburg community — is a true taste of Hill Country tradition. It’s simple, hearty, and made to feed a hungry crew. Whether you’re gathering around the fire at deer camp or serving up dinner on a chilly evening, this venison chili delivers bold flavor and that perfect slow-simmered comfort.

Ingredients

• 2 pounds ground venison
• 1 medium onion, chopped
• ⅔ cup bacon drippings (or substitute with vegetable oil or olive oil)
• 3 tablespoons chili powder
• 3 tablespoons flour
• 1 cup tomato sauce
• 2–3 cups broth or water (enough to cover meat mixture)
• Salt and pepper, to taste
• 1–3 cloves garlic, minced (optional)

Instructions

1. Brown the Venison
   Heat bacon drippings (or oil) in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground venison and cook until browned, breaking up the meat as it cooks.
2. Add Onion & Seasoning
   Stir in the chopped onion, salt, pepper, and garlic (if using). Cook until the onion is soft and translucent, about 5 minutes.
3. Season with Chili Powder & Flour
   Sprinkle in the chili powder, stirring well to coat the meat and onions. Slowly add the flour, mixing until it’s fully incorporated and begins to darken slightly — this helps thicken your chili later.
4. Add Tomato Sauce & Liquid
   Pour in the tomato sauce, then add just enough broth or water to cover the meat mixture. Stir to combine.
5. Simmer Low & Slow
   Reduce heat to low, cover, and let simmer gently for about 1 hour. Stir occasionally and add more liquid if needed to keep the chili from getting too thick.
6. Taste & Adjust
   Before serving, taste and adjust seasoning with additional salt, pepper, or chili powder if desired.

Serving Suggestions

Ladle into bowls and serve with cornbread, tortilla chips, or even over a baked potato. For extra flavor, top with shredded cheddar, diced onions, or a dollop of sour cream.